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1
Before making the hollandaise, make the vinegar reduction by putting all the ingredients in a pan over a medium heat.
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2
Reduce until 50ml of liquid remains, strain and set aside.
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3
Add the yolks, whole eggs and vinegar reduction to a double boiler (or a bowl set over a pan of simmering water) to make the hollandaise.
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4
Whisk until the mixture has doubled in volume then take off the heat.
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5
Gradually add the cream to the egg mixture until it is thoroughly combined.
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6
For the pastry, rub together the flour and butter (or mix in a food processor) until you have a sandy consistency.
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7
Combine the egg, milk and salt in a jug, then add to the flour and butter.
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8
Mix to form a dough, wrap in cling film and chill in the fridge for 30 minutes, or until ready to use.
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9
Set the oven to 185C/165C fan/gas mark 4.
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10
Roll out the pastry to a 3-5mm thickness on a lightly floured surface so that it will fit a 12 inch round fluted tin with a removable base.
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11
Make sure the pastry overhangs the edges of the tin slightly, as it will shrink in the oven
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12
Use a fork to prick the base of the tart.
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13
Line with parchment paper (or cling film) and baking beans before placing in the oven for 20 minutes to bake blind.
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14
Carefully lift off the lining paper and beans before returning to the oven for a further 10 minutes.
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15
The pastry should be cooked to a light golden brown.
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16
Use the beaten egg to brush over the pastry case, and use a sharp knife to carefully trim and neaten up the edges.
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17
Reduce the oven temperature to 170C/150C fan/gas mark 3.
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18
Peel and blanch the asparagus spears in salted boiling water for 2 minutes.
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19
Remove and place in a bowl of iced water to refresh and stop the cooking process.
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20
Fill the pastry case with the hollandaise sauce and place the asparagus on top.
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21
Bake for 20-25 minutes until lightly set, before leaving to cool in the tin.
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22
Remove from the tin and garnish with the chives and, if using, the edible flowers.
